Creating at home. Eating out. Wine tasting. Culinary adventures in Seattle and around the world.

Upcoming Foodie Events in Seattle

21-Oct-2009

Wow! Fall is a busy time of year in the Seattle area. There are tons of great food and wine events and many of them benefit non-profit organizations which is a nice way to double your fun. Here are just a few you should think about.

October 28: The Cabernet Classic

This event will feature Cabernet and Cabernet-based blends. Small bites like risotto (smoked chicken & butternut squash or wild mushroom) at the Shilshole Bay Beach Club. Meet artisan winemakers who have hand-crafted these wines, take in the show of paintings by Haris Purnomo of Jakarta, Indonesia, and meet local artists presenting their work. This event benefits the Center on Contemporary Art.

This is the 17th year that Elliott’s celebrates the beginning of oyster season. There are events throughout October and into November but the big party is the celebration on November 7. Elliott’s hosts the biggest oyster party on the west coast with 30 varieties of local oysters shucked to order, fresh seafood dishes, live music, more than 50 wines from Washington wineries, and beers from Fish Brewing Company and Maritime Pacific Brewing Company.

The Oyster New Year bash benefits the Puget Sound Restoration Fund’s Henderson Inlet Community Shellfish project. Henderson Inlet used to be one of the most productive shellfish growing regions in South Puget Sound but pollution and increased population have taken their toll on the tidelands. You can even help the cause just by ordering and enjoying a dozen oysters. For every dozen oysters sold during October, Elliott’s will donate one dollar to the Puget Sound Restoration Fund.

This event always conflicts with something else on my calendar but I always think it would be a really fun time. It’s a great opportunity to get to know some of our wonderful local chefs.

Fifteen Seattle-area restaurants and their chefs will each donate, prepare, and serve a five-course meal paired with wine, exclusively for their table of ten patrons. Each chef is assigned their table at the beginning of the night by a random spin of a wheel. The chefs then prepare the meal in the same room as the patrons, and even sit down to join their table guests throughout the night. The participating chefs include: Bobby Moore from The Barking Frog; Jack Strong from Salish Lodge; Greg Campbell from Third Floor Fish Café. You can see the full list here.

This event benefits Solid Ground’s Operation Frontline (OFL) program – a direct outreach program providing culinary, nutrition, and budget planning classes to Washington State families at risk of hunger and malnutrition. 100% of ticket sales and the night’s proceeds go directly to OFL.

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